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Suggest a better descriptionWash the beans and rice. Combine with water in a saucepan and cook for 45 minutes - beans will begin to pop. Meanwhile saute the vegetables in the oil until tender. Add the spices to the vegetables and simmer until the beans are done. Combine the vegetables and the beans and cook 15 minutes. Place in a dish and melt the cheese over the top. Serve hot. NOTES : This is the original recipe from the Golden Temple of Conscious Cookery in Washingotn, D.C. It makes a large amount, so the recipe can be halved, or even quartered and it still works out well. I like more vegetables than the original calls for, so I usually double the amount there. Recipe by: The Golden Temple of Conscious Cookery, Washington, D.C. Posted to EAT-LF Digest by KSBAUM@aol.com on Nov 15, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 8 | ||
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Calories: 517 | ||
Calories from Fat: 88 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 12.6mg | 4 % | |
Sodium 732.7mg | 25 % | |
Potassium 1083.5mg | 29 % | |
Total Carbohydrate 86.4g | 25 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 73g | ||
Protein 23.4g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 517
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